Today, I want to share with you how to grocery shop safely.

Did you see the video of Dr Jeffrey VanWingen?

PSA Grocery Shopping Tips in COVID-19

I didn’t realize that we have to pay attention to safe grocery shopping, before watching.

I really want to share how we do and how we behave in the grocery shopping.

And please share the video with your friends and family.

Let me know if you have more tips and further information.

We will get through this together!

Hope the video is helpful for you!


Tips for Meal Prep


・3 slices Yellowtail (80~100g each slice)

・1 tbs grated ginger (tube ginger is OK)

・1 tbs soy sauce

・1 tbsMirin

Combine everything in ziplock bag.

Freeze: up to 1 month

※Let’s make Yellowtail Teriyaki in the next post.

Asari clam

・2 packs Asari Clam (200g each package)

Prepare salty-water to make Asari clam spit out sand.

Dissolve 1 heaping teaspoon salt to 3 cups water (820ml)

Soak Asari clam in salty water.

Adjust the water level just to cover the Asari clam.

Leave 2~3 hours cover with paper towel or news paper.

※Asari clam spit more sand in dark place.

Wash the outside the shell well. Drain and freeze.

You can freeze it up to a month.

I haven’t decided yet what to make.

Beef sirloin steak

To tell you the truth, it wasn’t It was on my note.

Because it’s on sale! I had to buy it! Lol.

So I haven’t decided yet for the beef, I can make beef stew, Korean inspired galbi-chim, or beef and broccoli.

Anyways, let’s cut into chunks and season with minimum amount of seasonings.

・500g beef sirloin steak

・salt & pepper

・grated garlic

・2~3 laurel leaves

Put it in a ziplock bag and freeze.

You can keep it up to a month.

Chicken Thigh

Chicken thigh is the most consumed meat in my house.

I have shown you several meal prep so far, so I decided to go for the most simple prep.

I have purchased 2 chicken thigh.

Cut into bite-size pieces and transfer to 2 separate ziplock bag.

One bag is going to be seasoning with salt and pepper.

The other is going to be seasoning with 1 tbs soy sauce and mirin, and just a hint of grated ginger.

Freeze: Good up to 1 month

I will show you how to cook in the next video!

Japanese style pulled pork

It is good to have in the fridge!
Prep Time 5 minutes
Cook Time 15 minutes
Chilling time 1 day
Course Main Course
Cuisine Japanese
Servings 10 servings


  • pressure cooker


  • 500 g pork shoulder (1.2 pounds)
  • 5 cloves garlic
  • 2 tbs brown sugar
  • 2 tbs red miso
  • 1 tbs soy sauce
  • 2 tbs sake
  • ¼ cup water


  • Cut pork shoulder into chunks. Put it the pressure cooker.
    Put smashed garlic and the seasonings.
    Turn the heat to medium, cook until the steam comes out.
    Cook 10 minutes.
  • Leave until the pot is completely chilled.
    Remove the fat.
  • Reheat and shred the pork.
    Transfer to a container.
    It will keep up to a week in a fridge.

Salad chicken

Excellent source of protein
Prep Time 10 minutes
Cook Time 1 hour
Course all
Cuisine Japanese
Servings 6 servings


  • sous vide cooker, pot


Curry salad chicken

  • 1 boneless skinless chicken breast
  • ½ ts salt
  • ½ ts sugar
  • 1 ts curry powder
  • 1 ts olive oil
  • A pinch of garlic powder

Mixed herb salad chicken

  • 1 boneless skinless chicken breast
  • 1/2 ts herb salt (your favorite brand)
  • ½ ts sugar
  • A pinch of garlic powder

Soy sauce salad chicken

  • 1 boneless skinless chicken breast
  • 1 tbs soy sauce
  • 1 tbs Mirin
  • a pinch of garlic powder
Keyword chicken, chicken recipe, japanese cooking, japanese food, japanese recipe, salad chicken

Deep fried Oyster (KAKI-FRY)

The most popular dish to enjoy Oyser in Japan
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Japanese
Servings 2 servinfs


  • frying pan


  • 150 g oyster
  • salt and pepper
  • 2 tbs all-purpose flour
  • ½ cup Panko bread crumb

Batter for deep-frying

  • 1 tbs all-purpose flour
  • 1 tbs egg white
  • 2 tbs water

To Clean oyster

  • 1 ts salt


How to Clean Oyster

  • Drain the oysters then put them in a small bowl.
    Toss in salt and give it a gentle massage.
    When your oyster looks clean, and the water runs grayish, rinse under cold running water.
  • Pat dry, season with salt and pepper.
    Dust with flour and dredge in the batter.
    Coat with Panko bread crumbs.
    You can freeze at this stage.
  • Take out from the freezer 1 hour before cooking.
    If you don't have time, start deep frying at a little bit lower temp.
    Deep fry prepareed oyster at 180℃ (375℉) for 4~5 mins.
Keyword deep fried oyster, japanese cooking, japanese food, japanese recipe, kaki fry, oyster
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